Flowerpot Fruitcake

• 1 (1 lb.) box golden pound cake mix
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground nutmeg
• 1/2 c. apple juice brandy
• 2 eggs
• 1/2 c. golden raisins
• 1 Tbsp. flour
• 1/2 c. slivered almonds
• corn syrup
• candied red cherries
• Angelica
• slivered almonds

1. To prepare flower pots:
2. Use 3 new clay pots that are 4 inches wide at the top (inside rim) and 4 1/2 inches in depth.
3. Pull off a 12-inch square of heavy duty aluminum foil.
4. Turn clay pot over and press foil as smoothly as possible over bottom and up sides of outside of pot.
5. Remove shaped foil, then turn clay pot over and carefully press foil down into pot firmly and smoothly against insides of pot.
6. Press extra foil over rim of pot for easy lifting later.
7. Grease bottom and side of foil; dust with flour.

golden pound cake mix, ground cinnamon, ground nutmeg, apple juice brandy, eggs, golden raisins, flour, almonds, corn syrup, candied red cherries, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=220202 (may not work)